Determination of the Chromium Content in Commercial Breakfast Cereals in Spain
详细信息 查看全文
- 作者：Carmen José ; Mateos ; Marí ; a Victorina Aguilar ; and Marí ; a Carmen Martí ; nez-Para
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：January 15, 2003
- 年：2003
- 卷：51
- 期：2
- 页码：401 - 405
- 全文大小：47K
- 年卷期：v.51,no.2(January 15, 2003)
- ISSN：1520-5118
文摘
Chromium (Cr) is an essential element, but the content of this element in many foodstuffs, includingbreakfast cereals, is still unknown. For this reason, the Cr content in different types of commerciallyavailable breakfast cereals in Spain (n = 36) was determined by GFAAS following acid mineralizationusing HNO3-H2SO4-HClO4. On validation, the method yielded a recovery rate of 99 ± 1.08%. Resultsindicated that breakfast cereals are rich in Cr, with contents ranging between 0.09 ± 0.04 and 0.55± 0.08 
g·g-1 and a mean content of 0.23 ± 0.12 g·g-1. Consumption of breakfast cereals bychildren and adolescents in Spain could supply a Cr intake of 6.9 g/d, i.e., 3.45-13.8% of the ESSADIand 19.72% of the RDI.Keywords: Chromium; breakfast cereals; dietary intake; GFAAS
g·g-1 and a mean content of 0.23 ± 0.12 g·g-1. Consumption of breakfast cereals bychildren and adolescents in Spain could supply a Cr intake of 6.9 g/d, i.e., 3.45-13.8% of the ESSADIand 19.72% of the RDI.Keywords: Chromium; breakfast cereals; dietary intake; GFAAS